My Favorite Pasta Sauce Recipe: A Fusion of Bolognese and Pomodoro Sauce!
Hello friends, today I'm going to be sharing my favorite pasta sauce ever! A mix of my Bolognese Sauce and Pomodoro Sauce! A fresh yet rich pasta sauce that is sure to become your favorite too! So come and check out how I make this pasta sauce and try it for yourself. You are going to love it, I promise! Let me know your thoughts in the comments below!
Recipe Video
Recipe Ingredients
- Extra Virgin Garlic Olive Oil
- 3 cups Onions diced (345 grams)
- 2 cups Carrot diced small (240 grams)
- 4 to 5 branches of Celery diced small
- 2 ½ pounds Spicy Italian Sausage, casings removed (1134 grams)
- 2 tablespoons Garlic minced (20 grams)
- 2 cans x 28 ounces) Peeled Tomatoes, (794 grams each) (The Chef uses LaValle)
- 3 cups fresh Cherry Tomatoes, cut in half lengthwise (450 grams)
- 2 tablespoons Thyme freshly chopped (6 grams) (use half if using dried herbs)
- 1 can Tomato Puree (28 ounces / 794 grams)
- 20 - 30 fresh Basil Leaves
- Salt and Pepper to taste
- 1 -2 tablespoons Parmesan Cheese
Recipe Instructions
- In a frying pan, heat 1 tablespoon of garlic olive oil. Once hot, add the sausage and cook until nicely caramelized, approximately 10-15 minutes. If the sausage releases excessive fat, you can strain it*.
- In a large pot, heat a generous amount of good olive oil. Once hot, add the onions and cook until they turn a light golden brown. Add the celery and carrots, and cook for a few minutes.
- Add the minced garlic and as soon as its aroma becomes noticeable, add the peeled tomatoes, thyme, tomato puree, and roughly chopped half of the basil leaves. Transfer the cooked sausage to the pot and simmer over very low heat for about 60 to 90 minutes.
- Towards the end of the cooking time, add the remaining basil leaves, cut into chiffonade, and adjust the seasoning with salt and pepper.
- Add the Parmesan Cheese when serving.
